Saturday, September 17, 2016

Samai-arisi-Neer-Dosai

#SamaiArisiNeerDosai : #SamaiArisi or simply #Samai is known as #LittleMillet in English. The grains are very very tiny and so got its name, little millet. #Millets are generally gluten free and non acid forming food.
This dosai needs just two or three hours for soaking the grains. Once the soaked grains are ground into a batter the dosais can be made immediately.

samai arisi neer dosai

Ingredients :
2 cupSamai arisi [ Little millet ]
1/2 cupCoconut scraping
1/4 cupFenugreek leaves chopped [ venthaya keerai ]
2 TspSalt
1 TspSugar [ optional ]
Oil to make dosai.
[ I used gingelly oil { til/sesame oil} which gives a nice aroma and taste to the dosai. ]

Method :
Wash samai arisi thoroughly 2 to 3 times.
Then soak for 2 hours adding enough water.

After  2  hours grind soaked rice and coconut into a very very smooth batter.
Transfer into a vessel.
Add chopped fenugreek leaves, salt and sugar and mix well.
The batter should be watery. No need to ferment the prepared batter.

Heat a tawa on a stove over medium flame.
Spread oil over the tawa.
When tawa becomes hot make dosai by pouring batter from rim of the tawa to its center.

Sprinkle oil over the dosai.
Otherwise the dosai would become dry and develop cracks.

Allow it to cook until the rim becomes slightly golden color.
No need to flip the dosai and cook the top side.

Transfer on to a serving plate.
In the same way make dosai one by one either over dosai tawa.

Serve hot with tomato sambar or tomato chutney or garlic chutney.
samai arisi neer dosai samai arisi kanji dosai

Note : Neer dosai can also be prepared without fenugreek leaves.




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